Leg of Lamb Stuffed With Mushrooms and Chevre

Recipe by KLBoyle
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Pound lamb out to about 1 1/2 inches thick.
  • In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
  • Season lamb liberally with salt and pepper.
  • Layer lamb with shallots, chevre and criminis.
  • Roll the lamb into a log and tie with butchers twine.
  • In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
  • Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).
  • Let the lamb rest about 10 minute to prevent juice from running and it drying out.
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